- 1.5 oz rye
- 1 oz Campari
- 1 oz sweet vermouth
- Stir with ice.
- Serve in rocks glass with one large ice cube.
- Garnish with large orange peel.
- 2 oz rye
- 1/8 oz simple syrup
- 1/8 oz Marschino liqueur
- 1/8 oz orange liqueur (pref. Pierre Ferrand dry curacao)
- 4 dashes aromatic bitters (pref. Dram Apothecary's Hair of the Dog)
- Stir with ice.
- Serve in rocks glass with one large ice cube.
- Garnish with large orange peel.
- 2 oz rye
- 1 oz sweet vermouth
- 2 dashes aromatic bitters (pref. Fee Brothers Old Fashioned Aromatic)
- Stir with ice.
- Serve up in coupe glass.
- Garnish with orange peel.
- 2 oz rye
- 1/8 oz simple syrup
- 2 dashes aromatic bitters (pref. Dram Apothecary's Hair of the Dog)
- 1 dash orange bitters (pref. Regan's No. 6)
- Stir with ice.
- Serve in rocks glass with one large ice cube.
- Garnish with large orange peel.
- 2 oz rye
- 1/8 oz simple syrup
- 2 dashes Peychaud's bitters (or similar)
- Rinse rocks glass with anise liquor (I prefer Pernod).
- Stir ingredients with ice.
- Serve in rinsed glass with one large ice cube.
- Garnish with large orange peel.
- 3/4 ounce Scotch whiskey
- 3/4 ounce Cherry Herring
- 3/4 ounce sweet vermouth (pref: Lillet Rouge)
- 3/4 ounce fresh orange juice
- Orange peel for garnish
- Shake with ice.
- Strain into a chilled cocktail glass.
- Garnish with an orange peel.